Operating instructions

Nutritional analysis per serving:
Calories 108 (34% from fat) • carbo. 15g • pro. 3g • fat 4g
sat. fat 2g • chol. 6mg • sod. 138mg • fibre 2g
26
Soups
1 360g Cremini mushrooms,
stems removed and reserved
1-1/2 tablespoons extra virgin olive oil
1 medium onion (about 180g),
cut in 2.5cm pieces
1 clove garlic, peeled
1 900g butternut squash, peeled,
seeded and cut to fit large feed tube
1 sweet potato (about 300g)
1 tablespoon unsalted butter
2 teaspoons curry powder
2 tablespoons white rice
3 cups low salt, nonfat chicken or
vegetable stock
1-1/2 teaspoons freshly squeezed
lemon juice
1 tablespoon honey
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 cup half-and-half*
Butter nut Squash Bisque with Roasted Cremini
Mushrooms
Most cream soups are laden with heavy cream and fat.
This soup uses half & half* and rice to make it rich and creamy.
Makes eight 220ml servings
Preparation: 40 to 45 minutes
Preheat the oven to 200°C. Line a baking sheet with foil. Insert the slicing disc. Arrange the
mushrooms vertically in the large feed tube, packing them snugly in 2 layers. Use medium
pressure to slice. Toss the sliced mushrooms with the olive oil; arrange in a single layer on the
baking sheet. Roast in the preheated oven for 20 to 25 minutes, until well browned and no
longer sitting in liquid. The mushrooms may be roasted ahead.
Insert the metal blade. With the machine running, drop the garlic through the feed tube and
process to chop finely, 5 seconds. Scrape the work bowl. Add the onion and reserved mushroom
stems to the bowl. Pulse to chop coarsely, 10 to 15 times. Remove and reserve.
Insert the shredding disc. Use medium pressure to shred the squash; remove and reserve. Peel
the sweet potato; cut in half crosswise. Use medium pressure to shred the sweet potato; remove
and reserve.
Melt the butter in a 6 litre stock pot over medium heat. Add the onion, mushroom and garlic
mixture; cook for 2 to 3 minutes. Stir in the curry powder and rice; cook until the curry becomes
aromatic and the rice is opaque, about 5 minutes. Stir in the shredded squash, sweet potato and
chicken stock. Cover loosely and bring to a boil, then reduce the heat and simmer for 20 minutes.
Strain the solids, reserving the cooking liquid. Transfer the cooking liquid to a saucepan over
very low heat and reserve. Insert the metal blade. Add the solids to the food processor, pulse 10
times, then process to purée, 2 to 3 minutes. Scrape the work bowl every 60 seconds. Return
the puréed solids to the cooking liquid and stir to incorporate. Add the lemon juice, honey, salt
and pepper. Stir in the roasted mushrooms and any accumulated juices. Taste and adjust
seasonings if necessary. (The bisque may be done up to a day ahead to this point. If doing
ahead, allow the soup to cool, then cover and refrigerate. Just before service, reheat the soup.)
Stir in the half-and-half, heat for 1 minute, then serve.
*half full cream, half whole milk